Cook beans and corn while potatoes roast:
Cook beans in 1 quart (unsalted) boiling water in a 3- to 4-quart pot 3 minutes, then immediately transfer to a bowl of ice and cold water to stop cooking. Gently peel off skins.

Return water to a boil and add 1 teaspoon salt, then cook corn until tender, about 4 minutes. Drain corn in a sieve and immediately transfer to bowl of ice and cold water to stop cooking. Drain corn again.

Make dressing and assemble salad:
Whisk together lemon juice, shallot, chopped rosemary, and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl until combined. Discard rosemary sprigs, then add hot potatoes and okra to dressing along with beans, corn, and salt to taste, tossing to combine. Cool salad to warm before serving.

Cooks' note:
Be aware that fava beans can cause a potentially fatal reaction in some people of Mediterranean, African, and Pacific Rim descent.

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Recent Review

Great use of farmers market produce! I also replaced the potatoes with eggplant as a previous reviewer had suggested. Loved by "non okra, non eggplant eater"! Really good - used edamame in place of fava beans. Tossed with the dressing (added a teaspoon of dijon mustard to vinagarette) and let sit 30 mins before serving.